Differences between a cocktail shaker and a mixing glass

Sanz Cocktails ·

Differences between a cocktail shaker and a mixing glass:❄️🥶.  Both share the same mission in cocktail making, they are used to cool

Here are some more characteristics… 

🌪️Cocktail shaker:
◽It has two parts: a metal cup and a tight-fitting lid
◽It is used to shake/whisk the ingredients of an ideal cocktail for those which require quick and vigorous mixing. This enables the ingredients to mix together better and offers a smoother texture.
◽We call this action Shaking

💎🥄Mixing Glass:
◽An elegant glass receptacle with a long teaspoon.
◽It is mainly used to gently mix the ingredients and cool the drink without shaking it too much with a long bar spoon.
◽We call this action Stirring

 

 

In short, the cocktail shaker stands out for its ability to quickly shake and mix ingredients, achieving perfect mixing and a smooth texture. Meanwhile, the mixing glass stands as a symbol of elegance, cooling and gently mixing ingredients without altering their essence.

Both have their own charm, and choosing one or the other depends on the type of cocktail you want to prepare and the desired effect in the final mix. It is time to raise our glasses and toast to versatility and creativity in the world of cocktail making!

Related Posts

Cocktail and reading to pair with a good book
02 August 2021

Cocktail and reading to pair with a good book

Pairing a good book with a drink that accompanies you along the trip is the plan we want to suggest today. How many things are going your way? Allow your mind to completely switch off. Look for a nice spot in your home that is comfortable and peaceful. We recommend enjoying the process to create […]

GELLIFIED PIÑA COLADA
20 March 2024

GELLIFIED PIÑA COLADA

Jellification is a technique in molecular cuisine that is also used in molecular cocktail making. It is a process to thicken and stabilize liquids, to achieve a gelatinous texture.   ♦️WHERE DOES GELATIN COME FROM? “Fish tail” gelatin (grouper, anglerfish, sturgeon). 80% of European gelatin comes from pork skin, 15% comes from bovine skin, and […]